Industrial avocado waste: Functional compounds preservation by convective drying process

Jorge Saavedra, Andrés Córdova*, Rosa Navarro, Paulo Díaz-Calderón, Claudia Fuentealba, Carolina Astudillo-Castro, Lea Toledo, Javier Enrione, Lena Galvez

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

63 Citas (Scopus)

Resumen

A convective drying process was optimized as strategy to produce dehydrated ingredients with high antioxidant capacity; using Hass avocado byproducts (peels and seeds). Studied processing variables were: temperature (45 °C–75 °C), air-flow (0.8 m/s to 1.8 m/s) and loading density (1 kg/m2 to 3 kg/m2). The response variables were Total Phenol Content (TPC) and Antioxidant Capacity (DPPH). Drying kinetic analysis revealed that seeds had higher water diffusivity than peels, but the latter showed shorter drying times. Multiple optimization routines allowed maximizing simultaneously DPPH and TPC. Thus, 62.82% and 54.81% of the initial TPC was retained in dehydrated peels and seeds, respectively. Sorption isotherms for both dehydrated byproducts showed that avocado seeds were more hygroscopic than peels, which was attributed to differences on their composition. This research has outlined a useful tool for the transformation of avocado wastes into storable commodities with high antioxidant properties which may have different food uses.
Idioma originalInglés
Páginas (desde-hasta)81-90
Número de páginas10
PublicaciónJournal of Food Engineering
Volumen198
DOI
EstadoPublicada - 1 abr 2017

Nota bibliográfica

Publisher Copyright:
© 2016 Elsevier Ltd

Palabras clave

  • Byproducts
  • Drying
  • Hass avocado
  • Optimization
  • Phenolic compounds

Huella

Profundice en los temas de investigación de 'Industrial avocado waste: Functional compounds preservation by convective drying process'. En conjunto forman una huella única.

Citar esto